Eggplant Parmesan

Once or twice a week we go vegetarian for dinner...meatless Monday if you will.  I suppose it's for health but it's also nice to have a break from the heavier protein that we usually indulge in.  That being said, this dish is one that I often make and we thoroughly enjoy.
I know most men would cringe at the thought of not having a piece of beloved meat slapped on their plate but I swear to you, this is just as satisfying.  I give you my word.  My man L.O.V.E.S this meal and he's still quite manly.
I try to keep this simple using simple ingredients.  As long as you stick to the basics, you can add anything else you'd like.  This is a delicious meal that never lets me down.
Unfortunately with the days getting darker faster, my photo's are missing the natural light that makes them look so pretty....you get the gist.

Eggplant Parmesan

12 Slices

1 large eggplant, cut into 12 1/2 inch slices
1/3 cup flour, lightly seasoned with salt and pepper
2 eggs, beaten
1 1/4 cup seasoned bread crumbs or seasoned Panko
Olive oil
3 cups marinara, homemade or store bought
Handful Fresh Basil, torn or 1 tsp dried
1 1/2 cups Mozzarella, grated
1/2 cup Parmesan, freshly grated

Pre-heat the oven to 425F.  Rub a large baking sheet with 1 tbsp of olive oil
Lightly season the eggplant with salt.  Set up a dredging "station" with flour on one plate, eggs on another and bread crumbs on a third.  Dip the eggplant slices into the flour, than egg, than breadcrumbs.  Place slices on the oiled baking sheet.  Spray the tops with a little olive oil or drizzle another tbsp over top.  Bake for 25 minutes, flipping after 15.
In large baking dish, spread 1/4 of the sauce in the bottom of the dish.  Place 1 layer of eggplant on the bottom, spread with half the sauce, half of the Basil, half of the cheese.  Repeat the layer one more time.
Turn the oven down to 350F.  Bake the Eggplant for 15 to 20 minutes.

Salad with Roasted Butternut Squash and Apples

Well, that was the fastest summer ever.  Here one day, gone the next.  However, I do love Fall.  I love the sweaters, the smell of the outdoors and the food.
I was asked to make a salad for my parents annual Pipe Fest, featuring my dads Pipe Band.  It's an all day event with food, friends and libation.  So with Fall in mind, I decided to do something with butternut squash, greens, apples, feta and a Maple Dijon vinaigrette.  Delish!
The ingredients can all be prepped ahead of time and assembled just before serving, which frees up time for cocktails! Amen!

Salad with Roasted Butternut Squash and Apples

Serves 8-10

1 small Butternut Squash, peeled, seeded and cut into 1/2 inch pieces
1 tbsp olive oil
1 tbsp Maple Syrup
Salt & Pepper
1/2 cup toasted walnuts
1/3 cup Pumpkin Seeds
1/3 cup dried cranberries
2 apples, cored and diced
3/4 Feta Cheese
10 cups mixed greens

Dressing
1/4 olive oil
2 tbsp maple syrup
3 tbsp apple cider vinegar
2 tsp Dijon mustard
1 clove garlic, finely chopped
Salt & Pepper to taste

Pre-heat the oven to 400 F.  Combine the butternut squash with olive oil, maple syrup and salt and pepper.  Roast for 35-40 minutes, gently tossing halfway through.  Once cooked, let cool to room temperature or refrigerate until ready to use.
To make the dressing, combine the olive oil, maple syrup, apple cider vinegar, Dijon, garlic and salt and pepper in a jar.  Shake.
In a bowl combine the butternut squash, apple,  nuts, seeds, cranberries, and feta.  Pour over dressing.

Pasta Caprese

It's tomato season...can you tell?!  It's all I can think about posting at the moment.  This is absolutely the best time to eat them.  Bright in colour, juicy and sweet unlike the winter tomato that is pale and mealy.  Gag.

Anyhow, I had made this a few times this summer with rave reviews.  It's absolutely stupid simple and so unbelievably delish.  I add no Balsamic vinegar and I don't apologize for it.  It doesn't need it.  The acid from the tomatoes creates an amazing sauce in combination with the olive oil and garlic.  This celebrates the individual flavours in their true form....and well, if it's a celebration, you should crack open some wine!

Pasta Caprese

Serves 4

2 cups mixed tomatoes, sliced into bite size pieces (cherry and regular)

1 clove garlic, minced

1/2 tsp salt 

Pepper

3 tbsp good extra virgin Olive Oil

1 ball of fresh mozzarella or buffalo mozzarella

Handful fresh Basil*

Fresh thinly sliced red chili (optional)

1 lb of fresh pasta, store bought or homemade

In a bowl toss together the first 5 ingredients and let sit at room temp for at least 30 minutes, to make the sauce.  The juices will come out of the tomatoes and combine with the olive oil.

Meanwhile, boil plenty of salted water and cook pasta until done. 

Put the torn or sliced mozzarella and sliced basil into the sauce. Add chili if using.

Drain the pasta.  Add the hot pasta to the bowl of sauce and toss so it's well coated.

Check for seasoning (salt & pepper) and drizzle a little extra olive oil before serving.  

Voila.  

*Slice or tear the Basil just before adding.  If you slice it too soon, it will start to turn dark.  Even better, if you own a ceramic knife, use that.  It won't cause the Basil to turn black!

Tomato Parmesan Quinoa Salad

Wow....good to be back.  It's been a kind of crazy summer with a lot of unexpected things popping up, which is why I've been absent from my beloved blog.  Onward and upward in the kitchen!

It's tomato time and nothing tastes better than a ripe in season juicy tomato.  With that, I give to you a ridiculously simple, minimal ingredient salad that celebrates the tomato.  I love this because of it's simplicity...it's letting the main ingredient shine.  If however you feel like jazzing it up, go for it but I chose to keep things uncomplicated.  Taking a hint from the Italians....

Be sure to give your tomatoes time to mingle at room temperature for a few hours to release their delicious juices which in turn creates the dressing!  No need to add vinegar...the acidity comes from the juices.  Rinse your Quinoa before cooking too.  It takes any bitterness out of it.

Let those tomatoes, olive oil, garlic and salt do their job mingling to create the dressing for the salad.....it's party time in that bowl.

Tomato Parmesan Quinoa Salad

Cooked Quinoa cooled, about 4 cups (be sure to rinse before cooking to remove any bitterness)
1 pint (2 cups) of cherry or grape tomatoes, halved
1 clove garlic, finely chopped
2-3 tbsp good olive oil
1 tsp salt
Fresh ground pepper
Parsley and Basil chopped
1/3 - 1/2 cup freshly grated Parmesan Cheese

In a bowl, toss together the tomatoes, garlic, olive oil, salt and pepper.  Let sit on the counter for at least one hour or for the afternoon.  The salt pulls out the juices of the tomatoes creating a dressing.
Add the quinoa, fresh herbs and Parmesan.  Toss together.  Best served at room temperature. Let it sit for 30 minutes if it's too cold.  Can be refrigerated for up to 3 days.

Bacon Tomato Caesar Pizza

It's been a few weeks since I've posted anything....was a tad under the weather with no appetite or urge to cook.  Sooooo not like me.  However, the urges are back.  Phew!

While cruising around Pinterest the other day I spotted a pizza that made me drool....  Must. Make. This. Pizza.  I found it on a blog, Bev Cooks and she calls it BLT Pizza.  I've adapted my version of her version.  I've never blogged about another blogged recipe (does that make any sense?) but I felt the need to share this.  It's super easy and really tasty.  I have however, changed up a few things...didn't make my own dough due the fact we needed to eat within the hour so I used  super thin Naan pizza crusts, I added extra garlic and instead of romaine, I added fresh Basil leaves.  Wicked tasty, warm, creamy and garlicky with pops of freshness from the tomatoes and Basil.  Undeniably nummy.

Similar to my Warm Potato Caesar Salad, you can use either homemade or store bought.  I opted for store bought out of ease and I used Renee's, which is my go to when I don't have homemade.  

I suggest making this...even my kids inhaled it.  BBQ it, bake it....whatever floats your boat.  Just make it.

Bacon Tomato Caesar Pizza

Makes 2 Pizzas

2 thin crust pizza crusts or 4 Naan

1/2 cup homemade or store bought Caesar Dressing (I used Renee's)

Pinch of Chili Flakes

1 clove garlic, finely chopped 

8 slices of good bacon, cooked and crumbled

1 pint of cherry tomatoes, sliced in half

2 cups Mozzarella Cheese, shredded

Basil Leaves, as many as you want

Preheat the oven to 425F....or your BBQ.

Combine the dressing, chili flakes and garlic in a bowl.  Spread on the pizza crusts.  Sprinkle with half the cheese, the tomatoes and bacon.  Tumble over the rest of the cheese.  

Bake for 8-12 minutes, keeping an eye on it after 8 minutes to make sure it doesn't burn.  Remove from the oven and scatter over the basil. 

Drool, slice, serve.

Simple Braised Leeks

The Leek....I always forget about the beloved leek and it's awesomeness.  One of my favourite ways to cook them is this simple way... with a little herb, a little vino and a smattering of fresh parm.  The beauty of this recipe is that it can be made ahead as well.  Served hot or at room temperature.  Both delish.
I adapted this recipe slightly from FineCooking and tweaked it, as I do.

Simple Braised Leeks

Serves 3 (doubles easily)

2 Large Leeks or 3 medium, white and light green parts only, quartered and rinsed well under water to get sand out
1 1/2 tbsp Olive Oil
5 sprigs of Thyme
1 tbsp white wine
1 tbsp water
Salt & Pepper
Freshly grated Parmesan Cheese

Pre-heat the oven to 350F.  In a cast iron pan or baking dish, place the leeks cut side down. Press the Thyme sprigs in between the leeks. Combine the Olive Oil, wine and water and drizzle over the leeks.  Sprinkle with a little salt & pepper. Cover the dish with a piece of foil and bake for 45 min.
Remove from the oven, take off the foil and place back in for 15 more minutes to caramalize.
Once done, sprinkle with Parmesan cheese and little extra Thyme if you'd like.
Can be made ahead up to 2 days.

Warm Potato Caesar Salad

I make this so often in the Spring and Summer, I can't believe I haven't shared this yet.  I should slap myself. My 5 year old thinks this is the cats meow and eats it like it's nobody's business. This salad never ever disappoints and I don't know anyone who doesn't like it...unless you hate Caesar and that's your crazy problem.
I like to make this at least 30 minutes before serving allowing the warm baby potatoes to absorb all that garlicky deliciousness.  I simply toss it, foil it and let it rest.  It's not supposed to be hot, but warm.
Now, the kicker.....use whatever Caesar dressing floats your boat.  I've used homemade http://delishdishcooks.blogspot.ca/2013/06/caesar-dresssing.html, semi-homemade (Epicure Selections) and  good quality store bought, in that case I use only Renee's Mighty Caesar.  Pick your poison and have at it.  Seriously, this is too easy and yummy not to make.

Holy Moly!  So pretty I had to use 2 pictures!!

Warm Potato Caesar Salad

Serves 6, as a side

1 1/2 lbs baby potatoes
6 slices of bacon or 2 - 1/2 inch slices of Pancetta diced, cooked until just crisp
2 green onions, sliced
1/2 to 3/4 cup Caesar Dressing, your choice

Boil or steam the baby potatoes until just tender.  Don't overcook. Once cooked, cut them in half, place them in a bowl with 3/4 of the bacon and green onions and all of the dressing.  Toss to coat and cover with foil for about 30 minutes.  Garnish with the rest of the bacon and green onion.